/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Hazelnut and parmesan-crusted chicken

Hazelnut and parmesan-crusted chicken Hazelnut and parmesan-crusted chicken
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

As if breaded chicken wasn’t delicious enough, James Martin adds chopped nuts, parmesan, thyme and lemon zest to the breadcrumbs.

By James Martin

From James Martin: Home Comforts

Shopping list

Ingredients

Method

  1. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.

  2. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.

  3. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.

  4. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.

  5. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.

  6. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.

  7. Drain onto kitchen paper and then finish with a little more parmesan cheese.

  8. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.

  9. Pile the salad leaves alongside with a wedge of lemon.